Baked Zucchini Boats

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We’re in the dog days of the summer and zucchini is everywhere. The neighborhood gardens, farmers’ markets and local grocery stores are all working double-time shelling out the summer beauties.

Hey, I high-five summer for that because my soul belongs to zucchini in the summer. Yes, I literally jump around my back yard high-fiving the air.

(I don’t do that actually.)

(But I should.)

(Or not.)

Anyway, you can really do just about anything with zucchini, and while they’re at their prime during these summer months, take advantage.

I always think about making baked zucchini boats, but distraction takes its lethal hold and I’m a goner.


After a few colorful finds at the farmer’s market this morning, the idea surfaced once more and I obeyed. Oh mama, did I obey.

Baked Zucchini Boats:

What it took for 2:

* 6 yellow or green zucchinis, sliced lengthwise and seeds scooped out
* 1/2 yellow onion, finely diced
* 3 cloves garlic, minced
* 1 pound ground turkey
* 1/4 cup yellow raisins
* 1 tsp ground cumin
* 1 tsp ground cinnamon
* 1 tsp ground coriander
* pinch of crushed red pepper flakes
* 1/3 cup almonds, chopped and toasted
* 2 Tbs. extra-virgin olive oil
* 4  tomatoes, 2 roughly chopped, 2 pulsed in a food processor
* 1/4 cup parsley, chopped
* coarse salt and freshly ground pepper

Preheat the oven to 350.

Bring the oil to a medium-high heat in a skillet. Add the onion and garlic and cook until they start to soften, 6 minutes.  Add the ground turkey and stir to combine. Season with salt and pepper, cumin, cinnamon, coriander, and crushed red pepper. Cook for 6 more minutes. Toss in the chopped tomato, raisins, almonds and parsley. Cook another minute or two.

Heat the pulsed tomato with 1 clove of minced garlic and a Tbs. extra-virgin olive oil in a small saucepan. Season with salt and pepper.

Spoon the tomato sauce along the bottom of a baking dish.

Stuff each zucchini boat with the turkey mixture and place on the tomato sauce in the baking dish. Cover and bake 30 minutes, then 10 more minutes uncovered.



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8 Responses to Baked Zucchini Boats

  1. Alexis @ There She Goes July 7, 2011 at 6:58 pm #

    I’m swimming in squash, but have yet to make stuffed zuc!

    • Bev Weidner July 7, 2011 at 7:32 pm #

      Oh Alexis, you must! You simply MUST! It’s a life changer.

  2. carlyklock July 7, 2011 at 7:48 pm #

    Wednesday morning farmer’s market trips. Someday….

  3. Laura July 10, 2011 at 3:15 am #

    yummy!!!! i’ve been meaning to make some zucchini boats lately! definitely going to try this recipe

    • Bev Weidner July 10, 2011 at 6:51 pm #

      Oh Laura, you should! Let me know how they turn out!

  4. Aggie July 12, 2011 at 11:09 pm #

    My wondrous zucchini seedlings never produced for me! So sad!

    I do love zucchini…all the time. This stuffed version looks absolutely delicious!!

    • Bev Weidner July 12, 2011 at 11:58 pm #

      Thank you so much Aggie! They were so good my face never left them. I looked crazy.


  1. Baked Stuffed Zucchini Boats | Family Kitchen - August 3, 2011

    […] Next time you come home from the market with a bundle of zucchini head over to Bev Cooks for her Baked Zucchini Boats recipe. […]

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